Churro Cupcakes
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Indulge in the perfect blend of two beloved treats with our delectable churro cupcake recipe! Fluffy cinnamon-infused cupcakes topped with a swirl of creamy, cinnamon vanilla buttercream frosting. This delightful fusion of flavors and texture is sure to satisfy your sweet tooth!
Like our churro bites and churro cheesecake bars, this easy dessert gives you the taste of your favorite carnival treat right in your own kitchen!
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Get all the flavor of carnival churros in cupcake form!
These cupcakes are light and fluffy with the added touch of cinnamon sugar dusted on top that gives them a sweet kick and makes them hard to resist. The combination of the buttery cupcake base and the crunchy cinnamon sugar topping makes these cupcakes an irresistible treat that tastes just like homemade churros.
Why I love this recipe
I love the mouth-watering smell when I make a batch of these delicious cupcakes. If you want next level cupcakes, you’ve found them!
They are perfect for year-round but I especially love serving them at my Cinco de Mayo celebrations with other party favorites like crack corn dip, fiesta bruschetta, and nonalcoholic Margarita punch.
Ingredients
- milk
- eggs
- vanilla extract
- granulated sugar
- vegetable oil
- unsalted butter
- salt
- baking powder
- cinnamon
- flour
- powdered sugar
Step by step
- Preheat oven to 350° Fahrenheit. Prepare the cupcake tin with cupcake liners.
- Combine the sugar and softened butter and cream with an electric mixer until smooth in a large mixing bowl.
- Add in the eggs, cinnamon, baking powder, milk, vanilla and oil. Mix well at a low speed.
- Add the flour and stir well at medium speed. Stop the electric hand mixer, scrape the sides, and mix again.
- Fill cupcakes about ⅔ full.
- To make the cinnamon sugar mixture swirl topping, combine the sugar and cinnamon in a medium bowl. Sprinkle on top of the cupcake batter.
- Bake for approximately 15-18 minutes or until slightly golden brown and a toothpick comes out clean. Remove from the oven and allow to cool completely before frosting.
- When ready to frost, combine the butter, cinnamon, vanilla and salt with an electric mixer until smooth
- Add in the powdered sugar and mix again. Add in 2 tablespoons of the milk and mix well. Add additional milk if the frosting is still crumbly. Mix on high for about 30 seconds until the frosting is fluffy and smooth.
- Transfer the frosting to a pastry bag fitted with a large star tip. Pipe a spiral of frosting on top of the cupcakes.
Tips for Best Results
- Allow the butter to soften to room temperature.
- It’s important to preheat the oven and avoid opening the oven during the baking process when you can avoid it. Use a timer to know when you should check the cupcake.
- To test the doneness of these churro cupcakes, use a toothpick to poke into the center of the cupcake. If it comes out clean the cupcakes are done.
Serving suggestions
For a traditional churro goodness experience, serve with warm melted chocolate sauce or drizzle caramel sauce on the top of each cupcake.
Storage
Leftover cupcakes can be stored in an airtight container for 3 days or frozen for up to 3 months. Thaw overnight at room temperature or in the refrigerator.
If you try this recipe please comment and rate it below, I love hearing from you!
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Churro Cupcakes
- Total Time: 30 minutes
- Yield: 1 hour 30 minutes 1x
Description
Indulge in the perfect blend of two beloved treats with our delectable churro cupcake recipe! Imagine fluffy cinnamon-infused cupcakes topped with a swirl of creamy, cinnamon vanilla frosting. This delightful fusion of flavors and texture is sure to satisfy your sweet tooth!
Ingredients
For the cupcakes:
- ¾ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- ¼ cup vegetable oil
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon cinnamon
- 1 ½ cup flour
For the topping:
- 3 tablespoons sugar
- 4 teaspoons cinnamon
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 ½ teaspoons cinnamon
- 1 teaspoons vanilla
- ½ teaspoon salt
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Prepare the cupcake pans with liners for about 24-30 cupcakes.
- To make the cupcakes – combine the sugar and softened butter and cream until smooth.
- Add in the eggs, cinnamon, baking powder, milk, vanilla and oil. Mix well.
- Combine the flour and stir well. Stop the mixer, scrape the sides and mix again.
- Fill cupcakes about ⅔ full.
- To make the topping, combine the sugar and cinnamon. Sprinkle on top of the cupcake batter.
- Bake for approximately 15-18 minutes or until slightly browned and a toothpick comes out clean. Remove from the oven and allow to cool completely before frosting.
- To make the frosting – in the bowl of a stand mixer, combine the butter, cinnamon, vanilla and salt. Mix well.
- Add in the powdered sugar and mix again. Add in 2 tablespoons of the milk and mix well. Only if needed, add in the additional milk if the frosting is still crumbly. Mix on high for about 30 seconds until frosting is fluffy and smooth.
- Transfer frosting to a piping bag fitted with a large star tip. Pipe a spiral of frosting on each cupcake.
Notes
Store in an airtight container at room temperature up to 3 days. Cupcakes can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 274
- Sugar: 28.9 g
- Sodium: 109.1 mg
- Fat: 14.3 g
- Carbohydrates: 36.2 g
- Fiber: 0.7 g
- Protein: 1.8 g
- Cholesterol: 46.2 mg
made these for my mom’s birthday and she loved them